Book ChapterOPEN ACCESS

The Application of Vacuum Impregnation Techniques in Food Industry

  • Derossi A
  • De T
  • Severini C
InTech, (2012)
DOI: 10.5772/31435
N/ACitations
Citations of this article
73Readers
Mendeley users who have this article in their library.

Abstract

… Scientific, 38 Health and Social Aspects of the Food Industry In general an increase of impregnation level of foods as a function of the time length of both t1 and … (1996) and Salvatori et al.(1998) studied the response of several fruits (apple, mango, strawberry, kiwi, peach, banana …

Cite

CITATION STYLE

APA

Derossi, A., De, T., & Severini, C. (2012). The Application of Vacuum Impregnation Techniques in Food Industry. In Scientific, Health and Social Aspects of the Food Industry. InTech. https://doi.org/10.5772/31435

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free